Start by cutting your boneless skinless chicken breasts into bite-sized pieces. This ensures they cook evenly and soak up all that delicious orange flavor.
In a large mixing bowl, combine the chicken pieces with 2 tablespoons of cornstarch, 1 beaten egg, and a sprinkle of black or white pepper. Toss until the chicken is evenly coated. Let it marinate for about 15 minutes.
In another bowl, whisk together the chicken broth, orange zest, orange juice, white vinegar, soy sauce, granulated sugar, dried ginger, grated onion, minced garlic, and Sriracha (if using). This zesty sauce is the heart of your Better Than Takeout Orange Chicken.
In a large frying pan or wok, heat about 1 inch of vegetable or peanut oil over medium-high heat. Once the oil is hot, carefully add the marinated chicken pieces in batches. Fry them for about 4-5 minutes or until golden brown and crispy. Remove the chicken from the oil and place it on a plate lined with paper towels to absorb excess oil.
In a small bowl, mix the remaining cornstarch (1 cup) with 2 tablespoons of cold water to create a slurry. Pour the orange sauce mixture into the frying pan over medium heat. Once it starts to simmer, add the cornstarch slurry, stirring constantly until the sauce thickens.
Once the sauce has thickened, add the fried chicken pieces to the pan. Toss everything together until the chicken is well-coated with the orange sauce.
Serve your Better Than Takeout Orange Chicken over steamed rice or alongside your favorite vegetables. Garnish with chopped green onions and sesame seeds for that extra touch of flair.
